Spinach and Mozzarella Egg Bake (Video)

posted by Kalyn Denny on October 15, 2018

This Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together! This tasty breakfast is low-carb, Keto, gluten-free, low-glycemic, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.

Watch the video to see if you’d like to make Spinach and Mozzarella Egg Bake!

If you check out my recipe category for Eggs, you see that I’ve come up with a lot of variations for low-carb breakfast casseroles through the years. I make breakfast casseroles on the weekend for Weekend Food Prep, cut into individual servings, and keep in a container in the fridge to eat for breakfast during the week. Low-Carb Breakfast Casseroles are definitely good any time of year, but when the weather gets cold you’re more likely to turn on your oven to make a breakfast like this, so I’m reminding you about this mega-popular Spinach and Mozzarella Egg Bake. This recipe is so simple that I’m not sure why it’s so popular, but it’s always one of the top ten recipes on this site if you check that list in the sidebar!

I did include this recipe in the recent collection of Low-Carb and Keto Breakfast Casseroles Your Family Will Love, but technically this is a variation I’m calling an egg bake. That means this Spinach and Mozzarella Egg Bake has lots of spinach and cheese, and just enough egg to barely hold it together. I love the idea of starting out the day with a big serving of spinach, and this Spinach and Mozzarella Egg Bake is so delicious you won’t even remember that you’re eating something that’s good for you!

I use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach. Cook the spinach just until it’s barely wilted. Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish. Spread a generous layer of cheese over the spinach. No matter what else I’m using, I always add green onions!

Pour the beaten eggs over the spinach and cheese. Then use a fork to “stir” the mixture so the spinach, egg, and cheese is well combined. Bake about 35 minutes, or until the mixture is set and lightly browned.

Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

Directions:

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.) Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot. This is good with sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.

This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don’t microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spinach and Mozzarella Egg Bake uses a generous amount of cheese, so it’s important to use low-fat mozzarella if you’re making it for the South Beach Diet. With that caution, everything here is a low-glycemic ingredient and this recipe would be suitable for all phases of South Beach. This is also a great recipe for any other type of Low-Carb eating plan, and low-carb or keto diet plans would prefer full-fat cheese and wouldn’t even mind a bit more cheese!

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

172 comments on “Spinach and Mozzarella Egg Bake (Video)”

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This looks yummy. I will put it on the menu for next week. The only thing is, I like to freeze portions of food, so my husband can bring it to work and reheat it in the microwave. Now most egg recipes I tried to freeze, become very soggy after thawing. Any recommendations to avoid this?
Thanks Brigitte.

I haven’t done it that way but I think it might work. The only caution I’d give is that you probably need to let it come to room temperature after it’s been in the fridge overnight, otherwise the cooking time will definitely be off. But as I said, I haven’t done it so I don’t know for sure.

I agree that Spike has made it unnecessarily complicated by making their packages all look similar. The one I use is labeled “original Spike”. It is this one if you want to see the product on Amazon, also comes in jars.

Glad to hear you enjoyed it. More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.